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Preheat oven to 400 °
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Heat an oven-proof skillet or sauté pan over med-high heat until hot
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Add ghee to coat pan and place half of the chicken thighs into the pan skin side down. Do not crowd the pan
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Brown chicken on both sides
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Remove chicken to a plate to brown the other half of the chicken pieces
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Drain off all but 1 Tbsp of remaining oil in pan
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Add garlic and red pepper flakes to pan and stir until fragrant, just a minute or so. Do not burn the garlic!
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Add broth, cream, tomatoes and herbs to the pan, scraping up brown bits while stirring
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Bring to a low boil and thicken slightly
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Arrange chicken back in pan skin side up
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Place pan into prepared oven
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Roast 25 - 30 minutes until chicken reaches 175°